New potato & frisée salad

New potato & frisée salad

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8 - 10

A prepare-ahead salad ideal for weekend entertaining

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
266
protein
6g
carbs
34g
fat
13g
saturates
6g
fibre
2g
sugar
5g
salt
0.13g

Ingredients

  • 1½ kg baby new potatoes, larger ones halved
  • 1 frisée lettuce
  • bunch chives, snipped

For the salad cream

  • 1 tbsp plain flour
  • 4 tsp caster sugar
  • 2 tsp mustard powder
  • 2 eggs
  • 100ml white wine vinegar
  • 150ml double cream
  • squeeze lemon juice

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Method

  1. Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.
  2. Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.
  3. Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.
  4. Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.

Recipe from Good Food magazine, May 2011

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Comments

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lizleicester's picture
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This is such a good way to do a potato salad. The salad cream was a bit time consuming but well worth it. (I used Alpro single soya cream so it was dairy free and it worked perfectly).

flirtinflight's picture
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Can't believe I made my own salad cream! Tasted great and simple to follow.

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